This is where my last three postings all come together in a way that I can’t quite pick out any one flavor but all together they blend into a new and delicious one. Not to mention colorful. And crisp.

I like to keep my pizzas simple. I’m a basic kinda gal—light layer of sauce, good quality mozzarella, a lot of pizza seasoning, a hint of salami, crispy bell peppers, lots of onions and broccoli florets. That usually does it for me. My son prefers an even more basic pizza Margherita, with maybe a hint of salami when he’s feeling particularly adventurous. Broccoli is a no-go for him. We usually compromise on this pizza though I’ve been known to puree broccoli into his pizza sauce. All is fair in love and motherhood.

The one thing I’m completely addicted to is cherry tomatoes and fresh salad leaves on my pizza. I simply need my red little bombs and green pizza topping, find it totally boring without them. The kiddo won’t touch it with a 10-foot pole and picks them off.

I’m not a big fan of pregrated mozzarella. Over here the pregrated stuff is usually bad-quality cheese. When it comes to pizzas I like good quality ingredients. I wrap the mozzarella in plastic wrap and put it in the freezer for 30 to 60 minutes. That makes grating it a heck of a lot easier.

I love cherry tomatoes on my pizza. I cut them in half and it’s almost like they melt into the dough and then burst. It’s great. I’m using a spicy salami for this. You can also use chorizo, which would be my second choice. Or pepperoni, which they don’t sell here.

Thinly slice your bell pepper and red onion. Or yellow onion.

Cut the pizza dough in half to make two medium pizzas. Or make 1/2 of the pizza dough recipe to begin with. Shape the dough. I still have to buy a pizza peel.

Apply a little pizza sauce with the back of a spoon, not too much or the dough will get all soggy. Less is more. Divide the grated mozzarella over the sauce.

Add as many or as little onion and bell pepper rings as you like. When it’s just me and the Mr. I also put thin red chili pepper rings in there.

Gently push the halved cherry tomatoes into the dough a bit, sprinkle a generous amount of pizza spice all over and add your salami or pepperoni.

See, totally basic and common. I’m boring. Beige.

I’m madly, passionately, head-over-heels in love with my baking stone since the first time I tried it. It gives your pizzas a restaurant quality that’s simply amazing. They’re not very expensive and can be used in your normal oven as well. If you’re a pizza or bread lover like me, you might want to consider buying one.

When using a BGE, fire it up. I used the plate setter and baking stone and got it up to 550F (275C), I gave mine 10 minutes. You could go higher but I needed the tomatoes to burst.

When using a regular oven preheat it to 450F (225C) and bake the pizza for 15 minutes. Keep an eye on it. When using a pizza stone in your oven, make sure you’ve heat the stone for at least 30 minutes before baking your pizza.

Top the pizza with the salad leaves and dig in. I get hungry all over again just seeing it.

Cut the pizza dough (recipe on site) in half to make two medium pizzas. Shape the pizza. Grate the mozzarella and thinly slice the bell pepper and onion. Cut the cherry tomatoes in half. Apply a thin layer of pizza sauce with the back of a spoon and top with the grated cheese. Add your sliced onion and bell pepper. Gently push the halved cherry tomatoes into the dough and sprinkle a generous amount of pizza spice all over. Add the salami or pepperoni.

When using a BGE, fire it up. I used the plate setter and baking stone and got it up to 550F (275C), I gave mine 10 minutes. You could go higher but I needed the tomatoes to burst. When using a regular oven preheat it to 450F (225C) and bake the pizza for 15 minutes. Keep an eye on it. When using a pizza stone in your oven, make sure you’ve heat the stone for at least 30 minutes before baking your pizza.

Top the pizza with the arugula.

Meal type:

main course

Servings:

1 pizza

Quick Notes:

Mozzarella is easier to grate when first wrapped in plastic wrap and then frozen for 30 minutes. Pizza dough, sauce and spice recipes can be found at kayotickitchen.com.

Similar Ideas

The BGE has a peephole? That shot is fantastic! I’m just surprised the lens didn’t fog up.
Looks good enough to eat. Erm. My favourite pizza place in Cambridge makes a great pizza with arugula and speck. Awesome stuff.

Pizzas are a divisive subject in Italy ;-) since there are the ideologues of the thin, crunchy crust, and those of the thicker, risen and soft crust.
These results depend on how much you stretch the dough, and also the use of yeast vs baking powder has an effect.
Google tells me Taleggio cheese is available in Holland, so you might want to experiment with a classic: pizza ai quattro formaggi. It should be a white pizza (no tomato sauce), although some despicable renegades don’t respect that rule… Mozzarella, Parmigiano, Taleggio, and Gorgonzola are the winning poker. The Taleggio could be substituted by Fontina: don’t believe Libelle that says:
5 aug 2010 …Taleggio is een Italiaanse kaas die goed smelt. U kunt het vervangen door heel jonge boerenkaas.http://www.libelle.nl/…/pizza-met-taleggio-en-parmaham-hoofdgerechten-recepten-van-de-dag/ –

The BGE peephole shot is awesome! Also, these toppings look great… the whole pizza looks great! So jealous of your cheese. I’m going to have to make my own to ever be impressed with mozzerella here. :-)

So the pizza spice is in ADDITION to the herbs/spices in the sauce! I’ve never heard of that, I thought you must be replacing the seasonings in the pizza sauce recipe. Great idea, I’ll be trying it tonight!